Fusili with Red Wine, Sausage & Parmigiano
Tara's Notes
This pasta is really wonderful when the weather is cold (but it is still terrific almost anytime). Dylan picks this (or potstickers) without fail whenever I ask for dinner suggestions. A very simple salad like the Butter Lettuce Salad with Cream Dressing and some good bread make for the perfect easy dinner. Noted on 3/9/2012Ingredients
Method
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In a skillet large enough to hold the pasta later on, brown the meat with no additional fat over medium-low heat for 5 to 10 minutes. Break up the sausage into pieces. Transfer the meat to a food processor and pulse until the meat is in small uniform pieces. Return meat to skillet. Add the fennel seeds and tomato paste, toss to blend and cook over medium heat for 2 minutes to lightly caramelize the tomato paste and allow the flavors to blend. Add the wine, bring the sauce to a boil and reduce to a simmer. Cook, uncovered, until most of the wine has cooked off, about 15 minutes from the time the liquid comes to a boil. Stir occasionally, scraping up any brown bits.
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Meanwhile, place the eggs in a small bowl and beat to blend. Stir in the cheese and a lots of freshly ground pepper. Set aside.
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Bring a large pot of salted water to a boil. Add the pasta and cook until tender but firm to the bite, 9 to 11 minutes. Reserve 1 cup of cooking water, then drain, leaving a little water clinging to the pasta.
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Add the pasta to the skillet with the sausage meat (still simmering gently, or reheated) and toss to thoroughly and evenly coat the pasta. Turn the heat to very low (or you will scramble the eggs) and very quickly stir in the egg mixture and toss until each piece of pasta is evenly coated with sauce. Add a bit of the reserved pasta water until you have a smooth sauce. Serve immediately.
Pass the pepper mill and additional freshly grated Parmigiano-Reggiano.